Description
These Vegan Banana Chocolate Chip Muffins are a delicious and wholesome treat, perfect for breakfast or a snack. Made with ripe bananas, creamy peanut butter, and sweetened naturally with pure maple syrup and coconut sugar, these muffins are dairy-free, gluten-free, and packed with flavor. The addition of vegan chocolate chips and optional walnuts adds a delightful texture and richness, while the blend of oat flour and spices makes them moist and satisfying. Easily prepared with simple plant-based ingredients, they are perfect for those following a vegan or gluten-free diet.
Ingredients
Scale
Wet Ingredients
- 236 ml almond milk (or alternative plant-based milk)
- 1 tablespoon apple cider vinegar
- 300 g ripe bananas
- 160 g creamy peanut butter
- 100 ml pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 140 g coconut sugar
- 250 g gluten-free oat flour (or gluten-free oats, finely ground)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon (optional)
Add-ins (Optional)
- 80 g vegan chocolate chips (use sugar-free chocolate if required)
- 60 g walnuts (roughly chopped)
Instructions
- Preheat Oven and Prepare Muffin Tray: Set your oven to 175°C (347°F) and line a 12-hole muffin tray with muffin liners to prevent sticking and ease cleanup.
- Make Vegan Buttermilk and Mash Bananas: In a medium bowl, combine almond milk and apple cider vinegar, stir, and let sit for 10 minutes to curdle, creating a vegan buttermilk substitute. Meanwhile, mash the ripe bananas thoroughly with a fork in a separate bowl.
- Combine Wet Ingredients: Add the mashed bananas, peanut butter, maple syrup, and vanilla extract to the vegan buttermilk, and whisk until smooth and well combined.
- Mix Dry Ingredients: In a large bowl, whisk together the coconut sugar, oat flour, baking powder, baking soda, cinnamon, and sea salt until evenly mixed.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and whisk gently to combine. Be careful not to overmix to ensure tender muffins.
- Fold in Add-ins: Gently fold in the vegan chocolate chips and roughly chopped walnuts if you are using them, distributing them evenly without overworking the batter.
- Fill Muffin Liners and Bake: Using an ice cream scoop or large spoon, distribute the batter evenly among the muffin liners. Bake in the preheated oven for 22-25 minutes.
- Check for Doneness and Cool: Test muffins by inserting a toothpick or knife into the center; it should come out almost clean, with a few crumbs still attached. Let muffins cool in the tray for about 10 minutes, then transfer to a cooling rack to cool completely for 30 minutes or enjoy warm.
Notes
- Make sure not to overmix the batter to avoid tough muffins.
- Use ripe bananas for natural sweetness and moisture.
- Walnuts and chocolate chips are optional but add great texture and flavor.
- Ensure the oat flour is gluten-free if you need strict gluten-free compliance.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Maple syrup can be substituted with agave syrup or another liquid sweetener of choice.
